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Sotong masak hitam (squid in black ink)

(5.00/5 - 3 votes)


- 500g medium squid cleaned
- 1 stalk lemon grass crushed
- 3 Teaspoons oil
- lemon juice from 1/2 lemon
- salt to taste

- 10 dry chili, soak to soften
- 1 big onion
- 3 cloves garlic
- 1/2 inch ginger
- 1 cm turmeric root
- 1/4 Cup water


Step 1: Clean the squid, rub off thin film, remove hard substance from the head, cut away the eyes and retain the ink sac. Wash and drain.

Step 2: Heat the oil, fry ground ingredients together with lemon grass until fragrant.

Step 3: Add the squid and salt, stir then cover for 1-2 minutes. Add some water.

Step 4: Press the ink sac with spoon and add this to the gravy, it turns black in color.

Step 5: Stir for few minutes, add salt if needed, remove from heat.

Step 6: Do not overcook, it will become rubbery. Add lemon juice and stir.

Step 7: Serve hot with steaming white rice.

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